Sweet Buttermilk Strawberry Cake

Introduction to Strawberry Buttermilk Cake

Too many strawberries are never a problem. It’s always easy to simply gorge on these sun-sweetened berries straight out of the basket, au naturel. However, when presented with such an abundance, it helps to have a few recipes to choose from to creatively put your bounty to use.

The Joy of Simple Recipes

Put aside a pint or two to make this light cake. It’s a simple recipe that celebrates the strawberry, allowing it to shine in a gently sweetened and uncomplicated cake. It’s a guaranteed people-pleaser, meant to be enjoyed for breakfast, brunch and tea, generously studded with more berries than you know what to do with. Just be sure to save some to make this cake.

The Inspiration Behind the Cake

The cake is adapted from a recipe by Martha Stewart.

Strawberry Buttermilk Cake

Yield: Makes one 9-inch cake

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 6 tablespoons unsalted butter, softened
• 3/4 cup plus 2 tablespoons granulated sugar
• 1 large egg, room temperature
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated lemon zest, plus more for garnish
• 1 pound strawberries, halved (or quartered if very large)

Directions

1. Heat the oven to 350 F. Butter a 9-inch pie dish or tart pan.
2. Whisk the flour, baking powder, baking soda and salt in a bowl.
3. Combine the butter and the 3/4 cup sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Add the egg, buttermilk, vanilla and 1 teaspoon lemon zest and mix on medium speed. Add the dry ingredients and mix to combine without overmixing.
4. Spread the batter in the prepared dish. Arrange the strawberries, cut sides down, on top of the batter, gently pressing to partially submerge. Squeeze in as many strawberries as possible — it’s OK to be greedy. Sprinkle the top of the cake with 2 tablespoons sugar.
5. Bake in the oven until the top of the cake is light golden and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Transfer to a wire rack to cool. Garnish with lemon zest and serve slightly warm or at room temperature with whipped cream, if desired.

About the Author

Lynda Balslev is an award-winning writer, cookbook author and recipe developer, and authors the blog TasteFood, More recipes can be found at chicago.suntimes.com/taste.

Conclusion

This strawberry buttermilk cake is a delicious and easy-to-make dessert that is perfect for using up fresh strawberries. With its simple ingredients and straightforward instructions, it’s a great recipe for anyone looking to try something new. So next time you have a bunch of fresh strawberries, consider giving this cake a try.

FAQs

Q: Can I use frozen strawberries instead of fresh?
A: While fresh strawberries are preferred, you can use frozen strawberries if that’s what you have on hand. Just be sure to thaw and pat dry before using.
Q: Can I make this cake ahead of time?
A: Yes, you can make the cake ahead of time and store it at room temperature for up to 2 days or freeze for up to 2 months.
Q: Can I substitute buttermilk with regular milk?
A: While you can substitute buttermilk with regular milk, keep in mind that the flavor and texture may be slightly different. Buttermilk adds a tanginess and tenderness to the cake that regular milk may not replicate.